1. Pat the chicken breasts dry with paper towels and place each breast between 2 sheets of plastic wrap, opening out the fillets. Pound gently with a mallet or rolling pin to an even thickness. Do not make them thinner than 3/8-inch. Season both sides with salt and pepper.

2. Pulse almonds in a food processor until coarsely chopped. In a medium bowl, combine the chopped nuts with the panko breadcrumbs.

3. In a shallow bowl, lightly whisk the eggs with a pinch of salt. Dip each piece of chicken into the eggs, let the excess drip away, the press both sides of the chicken into the panko coating. Place on a baking sheet and refrigerate for 20 minutes until the crust sets.

4. Meanwhile, make the tomato salad: Combine the tomatoes, scallions, olive oil, and lemon juice (optional) into a bowl.

5. Heat a skillet over medium heat and add the remaining 2 tablespoons of olive oil. Place the chicken into the pan and increase the heat to medium-high. Cook, turning once until the crust sets and turns golden brown, about 3 minutes on each side.

6. Cut the paillards in halves or thirds, arrange on a platter, and serve immediately with tomato salad spooned on top. Garnish with lemon wedges (optional).